MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles - Concepedia

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MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles

DOI Full Paper Access

120

Citations

26

References

2016

Year

Menouar Nacef, Mickaël Chevalier, Sylvie Chollet, Djamel Drider, Christophe Flahaut

International Journal of Food Microbiology

Food FermentationFrench CheeseFood AnalysisLactic Acid BacteriaMass SpectrometryMaldi-tof Mass SpectrometryFood MicrobiologyMicrobiologyMedicineFood SafetyHealth Sciences

References

	Year	Citations

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